Simple stout or porter

[fizzypish]

Just finished my first all grain brew. Blonde ale. Turned out well, tasted good out of the fermenter and at the end of May I get my first taste. Ended up at ~ 5% ABV and a batch of 17L. I aimed for 20L but I underestimated the boil. Delighted with my equipment. Anyways, I'm gonna repeat this brew again (Bought double ingredients in anticipation of a massive f**k up). After that I'm hoping to make a stout/porter. I'm gonna be shunned for this but I'd like to make something akin to guinness or plain porter. Also, I'm going to be bottling so is it possible to get a smooth uncarbonated taste? Any simple porter/stout recipe's are greatly appreciated! And I know I could google it but I like the input from people that have actually made the recipe's!
Cheers!        

[Will_D]

I'm gonna be shunned for this but I'd like to make something akin to guinness or plain porter.   

Not by me and another right minded brewer! The way to get a macro drinker to EVEN taste a homebrew is to re-create the macro style but with "that little bit extra" that HB adds.

From experience I've brewed a Guin. clone and a Heino. clone.

Both were tasted (!!) and accepted by the G&H drinkers and even appreciated.

Beoir members who tasted my H. clone 2 years ago reckoned it was "Just like H but better"

So brew whatever you like !

[DEMPSEY]

Ditto to will,brew what you want and not what other people tell you what you want.

[mattco]

There's lots of stout recipes out there but you could start with 85% pale ale malt, 10% flaked barley and 5% roast barley (or any % you wish :-)  and work from there.  I made a few of those with EKG and they were usually well received.  It could also be worth experimenting with a little soured wort added back to the fermenter after a few days (boiled first!).  Good luck

[irish_goat]

.  It could also be worth experimenting with a little soured wort added back to the fermenter after a few days (boiled first!).  Good luck

I would suggest leaving the experimental stuff til later on tbh.

[Kaymak (kev2403)]

I think the guinness recipe is 70% pale, 20% flakes barley and 10% roasted barley.

This is my standard stout recipe and turns out quite well.

[fizzypish]

Cool. All sounds good. I suppose I looking for a bit of a complete step by step recipe. Mash temps and times, ideal yeast and hop addition and boil times? I'm new enough to the forum so this may be a taboo thing to ask for. I'm not asking people to hand over their secret recipe's but is there a standard recipe out there. I'm a bit early in the game for experimentation. 

[fizzypish]

Just realised there's an entire area of the forum dedicated to recipes........ sorry......

[ColinC]

Had this one 'Art Genesis' at a tasting in the Home Brew Company a good while ago & it was excellent. They even served it from a keg in Nitro which gave the classic cascade in the glass as it settled....

http://www.thehomebrewcompany.ie/art-genesis-p-775.html

As Kaymak said its 70% pale, 20% flaked & 10% roast.

They also have all-grain mash kits measured out & ready to go.
Here: http://www.thehomebrewcompany.ie/hbc-irish-stout-mashkit-23-lts-p-1257.html
& here: http://www.thehomebrewcompany.ie/hbc-brown-porter-mashkit-23lts-p-1262.html

For starting out with all grain & getting a feel for your equipment you really can't go too far wrong.

IsMise made the extract Brown Porter last week. Haven't tasted it yet but the kits looks good.